Restaurant Supervisor

About the role

Working at Hotel de la Poste in the heart of New Orleans’ vibrant French Quarter offers a unique opportunity to immerse yourself in the rich culture and timeless charm of this iconic city. Newly transitioned from The W New Orleans, this soft-branded Renaissance hotel blends modern luxury with the distinctive, spirited essence of New Orleans—where history, music, and cuisine converge. As a member of our team, you'll be part of a dynamic atmosphere that celebrates the city's lively energy and unparalleled hospitality, while offering guests an unforgettable experience surrounded by historic architecture, jazz-filled streets, and world-class dining.

Assist the Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in the absence of the manager.

Responsibilities

• Monitor servers, runners, and other restaurant associates and ensure adherence to all service standards and SOPs, including inspecting staff for correct, clean, complete uniform, clean polished shoes, name tag, and general appearance standards.
• Supervise service of guests, being watchful of signals from guests in need of service.
• Assist manager to establish and monitor side-work duty completion.
• Maintain bank to SOP, keep it balanced and secure at all times.
• Read daily communication sheets from the previous shift and prepare one for the following shift. Check for all personnel call-offs and check the floor plan for coverage.
• Check restaurant for cleanliness and set up. Check service stands and aisle areas. Check tables for cleanliness and proper set-up.
• Communicate daily with the restaurant manager regarding special events, house counts, etc.
• Assist restaurant managers in conducting menu classes and taste panels.

Requirements

• High school education or equivalent.
• One to two full years of employment in a related position with this company or other organization(s).

Skills

• Advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Excellent oral communication for interacting with guests and associates, issuing instructions, and communicating policies.
• Excellent comprehension for assisting with guest and associate matters and interpreting instructions from superiors.
• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, and schedules.

Physical Demands

• Ability to lift, push, pull, and carry tables, chairs, trays, plates, and chafing dishes on a daily basis (20–40 lbs).
• Bending to pick up dropped items, assist in serving food, or getting supplies.
• No kneeling required.
• Mobility: 95% of shift covering all areas of outlets supervising.
• Continuous standing to assist at the hostess station; minimal stationary standing.
• Climbing stairs varies by location.
• No driving required.
• Inside 95% of the workday. Temperatures can exceed 100 degrees if working at locations with outside dining facilities and when assisting in the kitchen.

Benefits

• Medical, dental, and vision insurance.
• Eligible to participate in the Company’s 401(k) program with employer matching.
• Health savings and flexible spending accounts.
• Basic Life and AD&D insurance.
• Discounted room rates for Marriott & Sage Properties.
• Employee Assistance Program.
• Great discounts on hotels, restaurants, and much more.
• Eligible to participate in the Employee Referral Bonus Program (up to $1,000 per referral).
• Fun and exciting work environment.
• Competitive health and welfare plans.
• Negotiated corporate discounts on home insurance, movie tickets, flowers, and more.
• Community-oriented workplace.